I have two things to share with you in this post – a fantastic cookie recipe and a great cause to support. Let’s start with one of my very favorite cookies; a simple shortbread-like cookie with cornflakes. I don’t think it’s a uniquely Hawaii creation but it’s definitely popular here.
First, the cookie
Every Christmas, my sister’s co-worker would give us a big container of cornflake cookies. It was a holiday tradition I always looked forward to and I was sad when her co-worker retired because we no longer had these cookies to share. It has taken me a long time to find the right recipe so I could make them myself.
Through testing and modifying I have varied the amount of cornflakes, vanilla, salt, and baking soda. I have mixed the cornflakes in the dough, rolled the dough in cornflakes, and done a mixture of the two. The final result is a buttery, slightly crumbly cookie with just a slight chew from the cornflakes incorporated in the dough and a nice crunch from the cornflake crumb coating. It’s an easy cookie to make and a fun one to make with the kids (they will especially love crushing the cornflakes).
And now, the cause
And now let me tell you about a cause you can support. Cookies for Kids’ Cancer is an organization that raises money to fund research to develop new, improved, and less toxic treatments for pediatric cancer. I participated in events in the past to raise awareness for this organization and the great work they do and this year I’m participating in The Cookie Chain – a way to fundraise while remaining socially distant. The good folks at OXO are matching dollar for dollar everything that is raised up to $100,000. The Cookie Chain is one quarter of the way to its $200,000 goal so they have a ways to go. Please go to my fundraising page and support this worth cause. If you live in the United States, I hope to repay your kindness with a tasty treat.
I hope you love this cookie as much as I do and I hope you are inspired to support Cookies for Kids’ Cancer – no donation is too small. Happy baking!Print
This buttery shortbread-like cookie is enhanced with the crunch of cornflakes. It is based on the Kihei Golden Sands Cookie recipe published in the Star Advertiser on January 26, 2011.
1/2 pound unsalted butter (2 sticks)
3/4 cups sugar
3/4 teaspoons vanilla
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt (omit if using salted butter)
4 cups cornflakes
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper and set aside.
Place cornflakes into a large zip top bag. Using a rolling pin or other implement, grind the cornflakes to fine crumbs. Divide the crumbs placing ⅔ cup in a small bowl and the remaining crumbs in a large, shallow dish.
In a large bowl, sift together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer, cream together the butter and sugar until fluffy. Add the vanilla.
Slowly add the dry mixture into the butter mixture. Mix until combined. Add the reserved ⅔ cup of cornflake crumbs and mix until combined.
Form dough into small balls and roll in the remaining cornflake crumbs. Place cookie balls about 2″ apart on prepared cookie sheets. Bake for 15 minutes or until lightly browned.
Let cookies rest on cookie sheets for 2 minutes before transferring to a rack to cool.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Cuisine: American
- Calories: 97.94
- Sugar: 4.49 g.
- Sodium: 55.73 mg.
- Fat: 5.19 g.
- Saturated Fat: 3.20 g.
- Carbohydrates: 12.10 g.
- Fiber: 0.29 g.
- Protein: 1 g.
- Cholesterol: 13.54 g.
Keywords: cornflakes, shortbread